Coconut Beef Curry

Coconut Beef Curry

Coconut Beef Curry

This easy curry recipe is so simple to prepare. With it’s not too spicy, creamy coconut sauce that’s lactose-free its sure to become a family favourite.

Serves 6

1 kg blade or topside steak, diced

800g canned tomatoes

3 tsp dried ground cumin

3 tsp dried ground coriander

1 1/2 tsp dried ground garam masala

1 cup Vitasoy Ricemilk

1 tsp coconut essence

1 tsp gluten free cornflour

1 Heat a large heavy-based non-stick saucepan and spray lightly with olive oil spray. Divide meat into two batches and cook meat until lightly browned.

2 Add cumin, coriander and garam masala to the second batch and cook for two minutes, or until browned on all sides.

3 Return first batch of meat to frypan and add tomatoes.Turn up heat to medium high and bring mix to the boil. Then turn down heat to medium low, cover with lid, and simmer for 1 1/4 hours on a low heat.

4 Combine ricemilk, coconut essence and cornflour together and add to meat mixture. Simmer for another 30 minutes.